Holy cow, the holidays are approaching at such a rapid speed this year that I am terrified that there is no way that I can accomplish everything on my to do list.
Please tell me that I am not the only one that is breathing into a paper bag every time that I look at my calendar?!
With all of the upcoming get togethers and parties that have made the final cut, it is time to get cracking on food! These amazing baked raviolis are seriously one of the best and easiest appetizers ever, and everyone loves them! My mom and I have made them together so many times that each time I taste one I can almost imagine that she is right there in the kitchen with me! This particular recipe is made even easier with the addition of delicious jarred pasta sauce for dipping that you don’t have to slave over to get that ‘from scratch” taste because Mezzetta has taken care of that for you.
But let’s go back to the beginning…
I am a die hard pasta girl, I just love it. I would seriously live off of pizza and pasta if I thought my metabolism could somehow keep up! In the past I have had a hard time making sauce from scratch because…well, ain’t nobody got time for that. But I prefer the taste of homemade sauce (like my momma made) so much so that I did some research to find a better jarred sauce. And I will save you the legwork and just fill you in on the answer. It is hands down Mezzetta! I LOVE the Homemade Style Marinara sauce. Love, love, love! Mozzetta uses fresh ingredients (some coming all the way from Italy!), cooks only in small batches and uses wine to enhance the taste and richness. Umm, yes please!
Mezzetta has a ton of other products as well, such as olives, capers, spreads and all kinds of goodness. Check them out at
But back to the baked ravioli…
- 24 refrigerated raviolis
- 3 eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1½ Tbs grated parmesan cheese
- 1 jar Mezzetta Marinara Sauce for dipping
- Preheat oven to 425*
- Spray baking sheet with non stick cooking spray.
- Beat eggs in a medium bowl. Add breadcrumbs and parmesan cheese together in a separate bowl.
- Dunk each ravioli into the eggs, then into the breadcrumb mixture, making sure to coat it well. Set onto baking sheet.
- Before cooking, spray raviolis with cooking spray to help them brown.
- Bake for 10-12 minutes.
- Serve at room temperature with Mezzetta sauce for dipping.
There’s always something so cathartic about making a recipe that brings back such great memories and I know that at each party I host, when I pull these yummy baked raviolis out of the oven that I will think of my mom and smile. Even though she is thousands of miles away, it will feel like she is right there laughing away at some inside joke. And really, what better way to host a holiday party?
And because I know that your mouth must be watering by now, I’ve got a coupon for you so you can score some Mezzetta of your very own (and maybe even make baked raviolis)!
But even better than that is a chance to win a whole basket full of Mezzetta products! There is a winner every single day from now until December 31st, so make sure to enter!!!
Special thanks to Mezzetta for not only sponsoring today’s post, but for making such awesome products that it is such a treat to spread the news about them!
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